Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Chutima Thongkaew"'
Publikováno v:
Food Science and Technology International. :108201322211444
In this study, we extracted proteins from four edible insect species ( Acheta domesticus, Gryllus bimaculatus, Holotrichea sp., and Gryllotalpa orientalis), then evaluated their chemical and functional properties and used the extracts to prepare seas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da090cc4d02a03af400650e8f96a9187
https://doi.org/10.1177/10820132221144481
https://doi.org/10.1177/10820132221144481
Publikováno v:
Journal of Food Science. 81:E1124-E1129
The effect of pH change on the morphology of whey protein isolate (WPI)-pectin dispersions obtained from phase-separated systems after mild shear was studied. The purpose of this study was to examine the impact of mixing speed on the initial particle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::176f9572063ccf0065862d2b4e72a0fa
https://doi.org/10.1111/1750-3841.13286
https://doi.org/10.1111/1750-3841.13286
Publikováno v:
Food Hydrocolloids. 51:414-423
Shear-induced morphological changes of phase-separated whey protein isolate (WPI; 5%, w/v) droplets dispersed in high methoxyl pectin solutions (2%, w/v) subjected to pH changes (6.1 → 5.2 → 3.2) and addition of salt (200 mM NaCl) were investigat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56b521a2e263dd1500e8eaeabc9715a1
https://doi.org/10.1016/j.foodhyd.2015.05.040
https://doi.org/10.1016/j.foodhyd.2015.05.040
Publikováno v:
Food Hydrocolloids. 47:21-31
The effect of pH change, salt addition or sequences of pH change followed by salt addition or vice versa on the structure of a whey protein isolate – pectin dispersion obtained from a phase separated system after mild homogenization was studied. So
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::949bfc91992406ce20fb8b87c45a58de
https://doi.org/10.1016/j.foodhyd.2014.11.006
https://doi.org/10.1016/j.foodhyd.2014.11.006
Publikováno v:
Food Hydrocolloids. 41:103-112
The effects of the interactions between polyphenolic substances (catechin/tannic acid) or plant extracts (grape seed/hibiscus extract), using each in three different concentrations (0.1–0.5%), and preheated whey protein isolate (Pre-HWPI) or Pre-HW
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98889cc2578d388e09d0c3521b1215c9
https://doi.org/10.1016/j.foodhyd.2014.02.006
https://doi.org/10.1016/j.foodhyd.2014.02.006
Publikováno v:
Food Hydrocolloids. 41:119-131
Soy lecithin liposomes with incorporated grape seed extract (GSE) were prepared by high-pressure homogenization and coated with chitosan as a first layer and pectin as a second layer. The GSE and the uncoated and coated liposomes were mixed with nati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::123e914e04a82012faf926308a3e0233
https://doi.org/10.1016/j.foodhyd.2014.03.024
https://doi.org/10.1016/j.foodhyd.2014.03.024
Autor:
Jittra Singthong, Chutima Thongkaew
Publikováno v:
LWT - Food Science and Technology. 42:1199-1203
The aim of this research was to investigate the influence of hydrocolloids (alginate, CMC and pectin) on the oil absorption in fried banana chips. The control banana chips (no hydrocolloid treatment) had oil content as high as 40 g/100 g sample, wher
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3875a2da7b93e8a06ada6eef9b2a3a43
https://doi.org/10.1016/j.lwt.2009.02.014
https://doi.org/10.1016/j.lwt.2009.02.014
Publikováno v:
Journal of food science. 81(5)
The effect of pH change on the morphology of whey protein isolate (WPI)-pectin dispersions obtained from phase-separated systems after mild shear was studied. The purpose of this study was to examine the impact of mixing speed on the initial particle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::874b8ae9c6a79bae70972b338db6ef78
https://pubmed.ncbi.nlm.nih.gov/27061600
https://pubmed.ncbi.nlm.nih.gov/27061600
Publikováno v:
Food Hydrocolloids. 19:197-207
The effect of frozen storage on the chemical and gel-forming properties of threadfin bream, bigeye snapper, lizardfish and croaker at −18 °C for up to 6 months was investigated. Muscle proteins underwent denaturation as indicated by a continuous d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8aa1b1a2056ad09f6b2c7af5e3633a7
https://doi.org/10.1016/j.foodhyd.2004.05.004
https://doi.org/10.1016/j.foodhyd.2004.05.004
Publikováno v:
European Food Research and Technology. 220:316-321
Effects of different reducing agents (cysteine, ascorbic acid and sodium bisulfite) at various levels on physicochemical properties of protein, transglutaminase activity and gel properties of surimi produced from frozen croaker, lizardfish, threadfin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e84ffa6e9272ee560a6a2895a6d8c4de
https://doi.org/10.1007/s00217-004-1092-1
https://doi.org/10.1007/s00217-004-1092-1